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Comment by Trisha Stanfield on April 24, 2009 at 11:48am

are you talking about morels?

Comment by Trainer on April 24, 2009 at 7:12am

Hello people; cooking has been a long time passion of mine, nothing to fancy just good to eat, been doing it most of my life. During my 18 years of marital bliss I got to do an occasional meal, had some specialties the wife and kids loved, but since my divorce some 10 years ago I have expanded my book quite a bit. Anyways as I sit here this morning wondering about a little seasonal timber morsel that I just can’t get enough of I’m wondering if anyone loves them as much as I do and have you found any yet???

If you have to ask what I’m talking about, you don’t.

Comment by Jason Koontz on April 3, 2009 at 4:09am

by all means! They're great recipes, send them everywhere!

Comment by Trisha Stanfield on April 2, 2009 at 2:50pm

Sure, not a problem Jason...

Lt Trish K Stanfield
Pierce County Fire District #23
Ashford, WA
Thanks!

Comment by Jason Brooks on April 1, 2009 at 6:51pm

If it is OK with you guy, may I add your recipes to the FFN cookbook? If so, I need to know name, department and Location for credit to the recipe. Or, you can email all of the above to jason@jbrescue.com. Once I get a few more recipes, I will start posting the cookbook and updating it as more recipes come in.

Comment by Jason Koontz on March 28, 2009 at 1:06pm

Here's an awesome clam chowder recipe. Comes from an English Pub that used to be around. Makes about a gallon, but no worries. It gets better everytime you reheat it!

3 ounces bacon
1 small chopped bell pepper
1 ounce minced garlic
5 tsp minced parsley
2 diced carrots
3 diced celery stalks
20 ounces chopped clams with juice
1 1/2 quarts mashed potatoes
1/2 gallonmanufacturer's cream
1 tsp salt
1 tsp pepper
1 tsp dried sweet basil
1/2 tsp dried dill
1 tsp dried tarragon
2 tsp dried thyme

In a large stock pot, saute bacon until crisp. Add bell pepper, garlic, parsley, carrots, celery, and clams with juice. Simmer until vegetables soften. Add mashed potatoes and cream. Bring temperature to scalding. Add herbs and spices. Bring to a boil, being careful not to scortch the cream. Adjust seasonings as needed

Comment by Russell McLean on March 26, 2009 at 11:50pm

Here is my Chili recipe, which won our Department cookoff......I always make this at the station the day after we come back from Live Fire Training....it always draws a crowd!!!

6 lbs. ground beef
2 large diced onions
2 large bell peppers, diced
5 dashes or so Tabasco Sauce
1 clove chopped garlic
2 teaspoons oregano
2 teaspoons black pepper
2 teaspoons cumin
12 ounces chili powder
6 teaspoons salt
12 teaspoons Kitchen Bouquet
4 16 ounce cans tomato sauce
4 16 ounce cans crushed tomatoes
5 ounce can jalapeno peppers(or 2 medium fresh ones, diced)

Brown meat in oil(just enough to cover the bottom of your pot)over high heat. Add bell peppers and onion and saute until soft. Add Tabasco, garlic, oregano, black pepper, cumin, chili powder, salt , Kitchen Bouquet, tomato sauce, crushed tomatoes, and jalapenos. Simmer for at least 2 hours, taste to correct seasonings, and add flour or water to thicken or thin.
Remember, true Texas chili DOES NOT HAVE BEANS. This makes a ton, but it freezes great, and is really not that spicy. It has a nice little afterbite, add crackers and a cold beer....ENJOY!!

Comment by Trisha Stanfield on March 26, 2009 at 4:10am

Cute Bonnie!! And thank you for your contribution! I would love to get some other recipes as well.. But I do love cherrios the best!

Comment by Bonnie on March 25, 2009 at 6:02pm

I have a few recipes that I will post soon. Right now the best I have is poor cheerios in bowl. Top with milk. Served best with a spoon.

Comment by Trisha Stanfield on March 21, 2009 at 11:19pm

Ah come on people! I was hoping for some fantastic firehouse recipes! whats up with that?

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